Gluten Free Marshmallow Shortcake

I usually make this with a red jelly (boysenberry, raspberry or blackberry) but lime jelly was all I had so it became St Patrick's Day Marshmallow Shortcake.  Yes, I did make it on St Patrick's Day but I just didn't get around to posting it until afterwards.


  • 125g butter
  • 125g sugar
  • 1/2 tsp vanilla essence
  • 1 egg
  • 225g gluten free flour
  • 1 tsp baking powder
  • 85g packet of red (or any) jelly
  • 1.5 cups cold water
  • 1 cup icing (confectioners) sugar


Preheat the oven to 180 degrees celsius.  Grease a 23cm x 33cm x 6cm tin (not a sponge roll tin - it needs higher sides).

Cream the butter and sugar together until light and fluffy.  Add the egg and beat to mix.

Sift the dry ingredients and add.  Mix well then press into the tin until it's a thin layer ensuring you get it into the corners.  Bake for 20-30 minutes or until it just starts to turn golden.  Leave to cool in the tin.

Soak the jelly in the cold water for 10 minutes in a small saucepan.  Boil for 8 minutes without stirring.  Leave until it's cool (almost set) then, using an electric beater, beat in the icing sugar until the mixture becomes stiff.

Spread over the base and refrigerate.  This recipe is actually best kept in the tin in the fridge.  Don't worry - it won't be there for long - it will be eaten up before you know it.

April 22, 2016